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caciocavallo
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Caciocavallo
Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, especially mostly on the Apennine Mountains. Shaped like a tear-drop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
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caciocavallo
nm.
south Italian cheese with a strong flavour
| Glossary of Italian Culinary Terms | Download this dictionary |
Caciocavallo
cah-chow-cah-VAH-low
A type of hard cheese, typical of Sicily, somewhat similar to provolone, which is made of whole milk, processed without cooking, and aged for at least two months. Though it is often smoked, its flavor is also affected by the amount of time it is aged.
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A type of hard cheese, typical of Sicily, somewhat similar to provolone, which is made of whole milk, processed without cooking, and aged for at least two months. Though it is often smoked, its flavor is also affected by the amount of time it is aged.
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Cacioricotta
CAH-choe-ri-KOH-tah
Literally translated, the name of this cheese means 'ricotta cheese', but in reality it is a drier cheese, a hybrid between caciocavallo and fresh ricotta.
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Literally translated, the name of this cheese means 'ricotta cheese', but in reality it is a drier cheese, a hybrid between caciocavallo and fresh ricotta.
For more click here.
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